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W327204

2,5-Dimethylpyrazine

≥98%, FG

Synonym(s):

Ketine

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About This Item

Empirical Formula (Hill Notation):
C6H8N2
CAS Number:
123-32-0
Molecular Weight:
108.14
FEMA Number:
3272
Council of Europe no.:
2210
UNSPSC Code:
12164502
PubChem Substance ID:
24901599
Flavis number:
14.020
EC Number:
204-618-3
NACRES:
NA.21
MDL number:
MFCD00006147
Beilstein/REAXYS Number:
107052
Organoleptic:
cocoa; nutty; woody; earthy
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002

assay

≥98%

refractive index

n20/D 1.502 (lit.)

bp

155 °C (lit.)

density

0.99 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

cocoa; nutty; woody; earthy

SMILES string

Cc1cnc(C)cn1

InChI

1S/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3

InChI key

LCZUOKDVTBMCMX-UHFFFAOYSA-N

General description

2,5-Dimethylpyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process.

Application


  • Engineering Escherichia coli for high-yielding 2,5-Dimethylpyrazine synthesis from L-Threonine by reconstructing metabolic pathways and enhancing cofactors regeneration.: This study details the genetic engineering of *E. coli* to enhance the production of 2,5-Dimethylpyrazine from L-Threonine. By reconstructing metabolic pathways and improving cofactor regeneration, the researchers achieved higher yields, presenting a significant advancement for industrial bioproduction of this compound (Liu et al., 2024).

  • Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean.: This research explores the natural biosynthesis of pyrazines, including 2,5-Dimethylpyrazine, by *Bacillus* strains isolated from natto. The findings contribute to understanding the microbial production of flavor compounds and their potential applications in food biotechnology (Klosowski et al., 2021).

Other Notes

remainder 2,6-dimethylpyrazine

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pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H302

Hazard Classifications

Acute Tox. 4 Oral

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

147.2 °F - closed cup

flash_point_c

64 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ0508
SHBP9596
SHBN8764
SHBN0893
MKCH5649

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Protocols

GC Analysis of Pyrazines in Peanut Butter

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

Flavor components of roasted peanuts. Some low molecular weight pyrazines and pyrrole.
Mason ME, et al.
Journal of Agricultural and Food Chemistry, 14(5), 454-460 (1966)
David C Robacker et al.
Journal of chemical ecology, 35(5), 601-609 (2009-05-12)
Emissions from sexually active Anastrepha serpentina males were collected by solid-phase microextraction. Calling behavior of wild-type males showed no clear peak during the day, except that it was evident less frequently immediately after daybreak and just before dark. Calling by
W Ma et al.
Biology of reproduction, 59(6), 1317-1320 (1998-11-26)
Mature female mice, grouped in the absence of a male stimulus, exhibit a suppressed estrous cycle (the so-called Lee-Boot effect). We have designed a series of experiments to elucidate the involvement of the adrenal gland in this phenomenon. Our initial
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Global Trade Item Number

SKUGTIN
W327204-100G-K04061837528675
W327204-SAMPLE-K04061837528682
W327204-500G-K04061838193193
W327204-1KG-K04061838093714